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Add a photoServings: 8
Ingredients
- 7 Tbsp. Butter
- 1 c. Sugar
- 1 c. Light brown sugar
- Â Â Juice of one lemon
- 1 c. Flour plus
- 1 Tbsp. Flour
- 2 lb Fresh rhubarb root end trimmed,
- Â Â and cut 1/4" thick
- 2 lb McIntosh apples cored, peeled,
- Â Â and sliced 1/4" thick
- 1/2 c. Calvados
- 1 pch Nutmeg
- 1 tsp Cinnamon
- 1 c. Walnut pcs
- 1 x Unbaked 10" deep-dish pie shell
- 8 scoop Vanilla Bean Ice Cream
Directions
- Preheat the oven to 350 degrees.
- In a large saute/fry pan, heat 3 Tbsp. of the butter. Add in the sugar, 1/2 c. of the brown sugar, lemon juice and 1 Tbsp. of the flour. Stir the mix for 1 minute, to dissolve the sugars. Add in the rhubarb and cook for 4 to 6 min. Add in the apples and continue to saute/fry for 3 min. Add in the Calvados and carefully flame the apples. Saute/fry for 1 minute. Season the with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the heat. Cold the mix.
- In a mixing bowl, combine the remaining butter, brown sugar, flour and walnut pcs. Using your hands, blend well, till the mix resembles a crumb-like texture. Pour the rhubarb and apple filling into the pie shell. Sprinkle the crumb filling proportionately over the fruit filling. Place the pie in the oven and bake for 45 min. Remove the pie from the oven. Let the pie cold before serving, about 10 min. Slice and serve hot with vanilla ice cream.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 8 servings | |
| Calories 339 | |
| Calories from Fat 126 | 37% |
| Total Fat 14.52g | 18% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 79mg | 3% |
| Potassium 72mg | 2% |
| Total Carbs 53.95g | 14% |
| Dietary Fiber 0.6g | 2% |
| Sugars 51.86g | 35% |
| Protein 1.26g | 2% |
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